Pigeon Peas and Rice

Name: Pigeon Peas and Rice
Yield: serves 8
Ingredients: 1 (15-ounce) can green pigeon peas, rinsed and drained; 1 cup jasmine rice; 1/4 cup chopped onion; 1 teaspoon grated lemon zest; 1/4 teaspoon ground ginger; 1 garlic clove, minced; 1/4 teaspoon ground cumin

December 9, 2011

I like the browned bits that cling to the skillet, like the socarrat of a paella, when I cook this side dish for my family. I like it so much, in fact, that I serve everyone the fluffy top part and when I’m back in the kitchen I scrape that part off and serve it to myself.

Recipe information

Yield
serves 8

Ingredients

1 (15-ounce) can green pigeon peas, rinsed and drained

1 cup jasmine rice

1/4 cup chopped onion

1 teaspoon grated lemon zest

1/4 teaspoon ground ginger

1 garlic clove, minced

1/4 teaspoon ground cumin

Preparation

Combine 3 cups water with the peas, rice, onion, lemon zest, ginger, garlic, and cumin in a medium skillet set over high heat. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.

A Southerly Course

TagsPigeon Pea Bean and Legume Vegetable Jasmine Rice Rice Rice & Grains Side Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Quick Easy 30 Minutes or Less Simmer Cookbooks

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